Chiliri Potatoes/Cassava

Peel potatoes/cassava, wash them clean.

Light the open oven fire.

When you see the oven is ready for baking, use big white-hot stones from the open fire to put on the bottom of the pot.

Then add bigger potatoes/cassava sizes, add little hot stones in between, and add the rest of the potatoes/cassava.

After that, pour over a little water, quickly cover the pot with a lid when the steam rises.

Cover the pot with old copra sacks.

After 20 minutes or so it will be cooked or if there is steam on the top of the copra sacks.

Open and remove the stones and get the potatoes/cassava out on a tray.

Ready to be served.